Contributed by (Recipe adapted from “Atkins: Chef Recipes” at www.atkinschefrecipes.com)

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Ingredients

2 bunches (16–24 spears) Asparagus, trimmed and ends peeled
1 tsp Salt
1 Tbs extra-virgin Olive oil, for garnish
1/2 C plain whole-milk Greek Yogurt
1 tsp fresh-squeezed Lemon juice
2 Tbs chopped fresh Dill
1 Tbs extra-virgin Olive oil

Instructions

Bring a large pot of water to boil. Meanwhile, prepare a large bowl of ice and water. Blanch
the asparagus for 2 minutes, or until tender. Drain and plunge into the ice bath. When
chilled, remove and refrigerate until ready to grill. To make the sauce, in a small bowl, mix
the yogurt, lemon juice, 1 tablespoon of olive oil and dill. Refrigerate until ready to serve.
Preheat the grill or broiler. Season the asparagus with salt. Grill, turning once, about 1–2
minutes per side, just until there are nice grill marks on both sides. To serve, place the
asparagus on a serving dish, top with dill yogurt and garnish with 1 tablespoon of olive oil.

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